Using Cooking Skills as Coping Skills for Motherhood

New Year, New Way to Use Pumpkin

For Christmas, my husband’s father gave him a gallon of real Maple Syrup. Yes, an entire gallon! Having realized the pure goodness of Maple Syrup only a couple of years ago, I could honestly say that I was pretty excited to have it in the house. This aint no Aunt Jemimah.

We don’t have the opportunity to sit down and have breakfast together that often. His day starts pretty early going one way, mine starts early going the opposite direction. However, this morning was New Years, and we were both home. This was the perfect opportunity to cook up something special to pour in syrup. I mean, New Years Resolutions for diets don’t really start until the day after New Years, right?

I had taken out some pureed pumpkin yesterday that I thought I would use for soup. But I never got around to making it. I knew that with some spices and sugar it would taste pretty amazing in the french toast. I was spot on. I mean, french toast is pretty comforting on it’s own, but when it’s pumpkin flavored and covered in real maple syrup it is over the top delicious. Trust me.

Pumpkin French Toast

serves 4

3 eggs

1/2 c milk

1/2 c pureed pumpkin

2 tsp nutmeg

2 tsp cinnamon

1 tsp vanilla extract

1 Tb brown sugar

8 slices bread

cooking spray

Beat first 6 ingredients together. Heat up a medium skillet and spray with cooking spray. One at a time, dip each piece of bread in egg mixture and place on the skillet. Over medium-low heat, cook bread 1-2 minutes per side. Keep slices of bread warm in a 200F oven until service.